Escabeche de Pescado (Gluten-Free)

Instructions

1. 1Bring a medium pot of water to a boil over high heat (100°C / 100°C). Add the 2 medium sweet potatoes and boil for 20-30 minutes, or until easily pierced with a fork. Drain, let cool slightly, then peel and slice them into 1.27 cm thick rounds.
2. 2Pat the about 680 g firm white fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the 1/2 cup gluten-free all-purpose flour in a shallow dish and dredge each fillet, coating evenly and shaking off any excess.
3. 3Heat the 1/4 cup vegetable oil in a large (e.g., 30.48 cm) skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Carefully place the floured fish fillets into the hot oil and fry for 3-5 minutes per side, until golden brown and the internal temperature reaches 63°C. Remove the cooked fish from the skillet and set aside on a plate.
4. 4In the same skillet, reduce the heat to medium (approximately 148.9-162.8°C / 150-160°C). Add the 1 large red onion (thinly sliced), 1 medium red bell pepper (thinly sliced), and 1 medium yellow bell pepper (thinly sliced). Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
5. 5Add the 4 cloves garlic (minced) and 2 tablespoons Aji Amarillo paste to the softened vegetables. Cook for 1 minute, stirring constantly, until fragrant. Pour in the 1/4 cup red wine vinegar and 1/2 cup chicken broth, then add the 2 bay leaves. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the mixture to a gentle simmer, where small bubbles form around the edges.
6. 6Gently return the fried fish fillets to the simmering sauce in the skillet. Reduce the heat to low (approximately 93.33-107.2°C / 95-105°C) and let the fish simmer in the sauce for 5 minutes, allowing the flavors to meld.
7. 7Serve the Escabeche de Pescado hot, accompanied by the sliced sweet potatoes.

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